Duvus [BGSA]

[Evan!]

Har har, a play on "Duvel", which is pronounced "Doofel". I'm so clever.

ANYway, I brewed this monkey back in Septiembre. Made a massive WLP570 starter from a vial. Pitched it around 65, slowly ramped up to the lower 70's. Went from 1.076 to 1.011, so it's about 8.5% by vol. Started out weird and harsh---then I learned that this style needs lots of age. So I burst-carbed it by putting it at 35psi and shaking the shit out of it, then I set the keg away and forgot about it. I had an opening the other day, so I put it in the fridge and hooked it up. Offgassed, then hooked up at serving pressure, and it's very nicely carbed.

More importantly, though, this is flawless, amazing beer. I hate to be that bragging asshole, but objectively speaking, it's better than Duvel (AFAIC). Look at the grain bill, it's just pils and sugar...yet, somehow, it has this wonderful vanilla cream note when the you smell the foam that dries on the sides of the glass. The alcohol, being as high as it is, is almost undetectable until you actually "feel" it 20 minutes in. There's lemony citrus, medium esters, malty notes, but overall, it's incredibly refreshing and clean. The finish is as clean as a lager...despite its complexity on both the nose and palate. So here it is...based off of JZ's recipe. I highly, highly, highly recommend this...

Duvus

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

18-D  Belgian Strong Ale, Belgian Golden Strong Ale

Min OG:  1.070   Max OG:  1.095
Min IBU:    25   Max IBU:    35
Min Clr:     4   Max Clr:     6  Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50
Total Grain (Lbs):       12.75
Anticipated OG:          1.076    Plato:             18.33
Anticipated SRM:           3.4
Anticipated IBU:          33.6
Brewhouse Efficiency:       78 %
Wort Boil Time:             90    Minutes

Pre-Boil Amounts
----------------

Evaporation Rate:      10.00    Percent Per Hour
Pre-Boil Wort Size:    6.47    Gal
Pre-Boil Gravity:      1.064    SG          15.73  Plato

Formulas Used
-------------

Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.

Color Formula Used:   Morey
Hop IBU Formula Used: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 78.4    10.00 lbs. Pilsener                      Belgium        1.037      2
 21.6     2.75 lbs. Cane Sugar                    Generic        1.046      0

Potential represented as SG per pound per gallon.


Hops

   Amount     Name                              Form    Alpha  IBU  Boil Time
-----------------------------------------------------------------------------
  1.50 oz.    Crystal                           Whole    4.50  21.1  90 min.
  1.00 oz.    Hallertauer                       Whole    4.00  12.5  90 min.


Yeast
-----

White Labs WLP570 Belgian Golden Ale


Water Profile
-------------

Profile:           
Profile known for: 

Calcium(Ca):           0.0 ppm
Magnesium(Mg):         0.0 ppm
Sodium(Na):            0.0 ppm
Sulfate(SO4):          0.0 ppm
Chloride(Cl):          0.0 ppm
biCarbonate(HCO3):     0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs:   10.00
Water Qts:   12.50 - Before Additional Infusions
Water Gal:    3.13 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.25 - Before Additional Infusions

Saccharification Rest Temp : 149  Time:  90
Mash-out Rest Temp :         158  Time:  20
Sparge Temp :                180  Time:  10


Total Mash Volume Gal: 3.93 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.

[DrunkenSatyr]

May have to try this one

[flyangler18]

Originally Posted by DrunkenSatyr

May have to try this one

Ditto, just need to get the yeast.

[ohiobrewtus]

Originally Posted by Evan!

More importantly, though, this is flawless, amazing beer.

Everything you make is flawless, isn't it?

Originally Posted by Evan!

I hate to be that bragging asshole...

FAR to late for that.

Seriously though, I will concur that WLP570 makes a kick ass BGSA. It also gives some nice character to a Belgian Pale Ale.

[Evan!]

Originally Posted by ohiobrewtus

Everything you make is flawless, isn't it?

Far from it. I've made plenty of crappedy-crap. My Tripel Twins, the half with the WLP500, nastay, bandaidy, harsh, undrinkable. Ye Olde Scroate Porter...ruined it with some super-concentrated spruce extract. Two infected batches. The Weizenbock with the WB-06, not good. I'm currently making my way through a batch of barleywine that never naturally carb'ed. Made a wee heavy that I wasn't happy with, so I oaked it for 4 months and added wormwood...whew, don't ask. Made a "scottish porter" once that had way too much roasted grains...same with a Choco/Coffee Impy stout..that one turned into bottle bombs for good measure, too. The Mephistopheles is unbelievably sweet (as you probably know). I could go on. You don't learn by achieving perfection right off the bat every time...I'm just an honest critic of my own beer. And this one, this one is pretty awesome.

Seriously though, I will concur that WLP570 makes a kick ass BGSA. It also gives some nice character to a Belgian Pale Ale.

No way, you did the same thing? Well, probably not. I did it backwards---used the BGSA cake on a BPA. But yeah, it did make a great BPA!

[flyangler18]

Evan,

How big of a starter you talkin'?

[heinz57]

A little off topic, but if you ever attempt the Meph clone again, try using 3787 instead of the WLP099. It lists that it only goes up to 12%, but I made a gigantic starter, stepped it up during fermentation/oxygenated like a fiend and I got it to ferment to about 14%. The strain adds the awesome flavor profile that makes Meph one of my favorite imperial stouts. I weaseled the information out one of the guys at the brewery (after several beers and games of washers). I couldn't get it out of him if that was the only strain they use, but it's at least what they do to carry out the main fermentation. I wouldn't be surprised if they throw in some champagne yeast to get it to ferment to 15-16% in total.

[Evan!]

Originally Posted by flyangler18

Evan,

How big of a starter you talkin'?

2-3L per 5 gallons, but you'd probably be better off just making a normal starter, then doing a belgian pale ale, then using that cake on the BGSA.

[flyangler18]

Originally Posted by Evan!

2-3L per 5 gallons, but you'd probably be better off just making a normal starter, then doing a belgian pale ale, then using that cake on the BGSA.

Awesome, I know what my next couple of brews are.

[Evan!]

The original batch of this took 3rd Place Best of Show (out of like 65 club entries) in a national BJCP Club-Only comp a few months back. I think it's safe to say I wasn't just blowing sunshine up my own ass.

Anyway, I brewed 10 more gallons of this on 2/28/10. Half of it aged at room temp for a couple months, then got kegged and has been aging at room temp in the keg since then. The other half (the beerfest half) has been cold-conditioning in my fridge since a couple weeks post-ferment.

Yesterday, I put the first half on tap, and racked the beerfest half to a keg and burst-carbed. I tried a sample. You fags who are coming to beerfest are in for a treat. DAMN this shit is good. I think I will, from this point forward, always have some of this on tap. It's just too good not to.